This work focuses on the study of the physicochemical changes that take place during the first phase of the plantain maturation. The results obtained indicate a significant influence of the maturity stage on the physicochemical properties of plantain, consistent with the occurrence of a climacteric peak on the 4th day of ripening. The hydration properties of plantain flour decreased significantly during the ripening days, consistent with the occurrence of a climacteric peak. Water holding capacity (WHC) and water binding capacity (WBC) were affected by the degree of digestion of native starch granules, as shown by the results of analysis of scanning electron microscopes (SEM) and denaturation of proteins during fruit ripening X-ray analysis showed that the starch contained orthorhombic and hexagonal nanocrystals that exhibited small damage during ripening. Differential scanning calorimetry thermograms confirmed this fact by enthalpy reduction. The resistant starch during this stage of maturity does not exhibit significant changes. Therefore, knowledge of the physicochemical and nutritional characteristics of plantain and flour at each stage of ripening allows a better selection depending on the industrial application.